Back in high school and college I’d be totally content eating a bowl of cereal for breakfast every morning, but that’s changed. Gimme eggs, bacon, potatoes, waffles, pancakes or french toast- I want ’em all! Just kidding, or am I? ????

But big breakfasts aren’t very practical, at least on a day-to-day basis. Mornings are hectic so we stick with scrambled eggs and re-heated pancakes from our freezer stash. Weekends though, they’re the best! We kind of go nuts. I like to whip up all sorts of yummy things, like this pumpkin french toast. It’s definitely a new favorite. It only requires a few ingredients and just 5 minutes to prep. ⏰ So easy!! ????

Did I mention that you can use pretty much whatever bread your heart desires?! I’m talking Texas toast, french bread, challah, or croissants! Oh yeah. To start, you’ll want to set a large non-stick skillet set over medium heat, add a small amount of butter and let it melt. If you’ve got a griddle and want to use that, even better! In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. If you like your french toast on the sweeter side, you can add a bit of brown sugar too.

Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, and serve hot with a dusting of powdered sugar, a big dollop of whipped pumpkin butter and a drizzle of maple syrup.

P.S. You can whip up the pumpkin butter as your french toast cooks. In a small mixing bowl, add the softened butter (I prefer salted) and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey (see NOTES), vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until it gets nice and fluffy. Use it on everything!!

Spice up your fall mornings with this pumpkin french toast! It’s easy, flavorful and can be doubled to serve a crowd. I can’t wait to make this again for the holidays, it’s going to be perfect for our family gatherings.

Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).

To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

Notes

-I've made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer!-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.